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Baking · American

Pecan Pie

A one-bowl, spoon-stirred classic. The thermometer does the worrying for you.

Hands-on
10 min
Hands-off
3 h 10 min
Oven preheat
15 min
Total
3 h 35 min
Makes
8 slices
Serves
8

5 min prep, 60-70 min bake and 2 h cooling; preheat time is our estimate. Add fridge time if you want it cold. Total = 10 min active + 15 min preheat (longer than the prep, so it counts) + 190 min hands-off (60-70 min baking, 2 h cooling).

Oven 180 °C · 160 °C fan (350 °F)

Pan 23 cm deep-dish pie crust/pan (US: 9-inch deep-dish pie crust/pan)

  • easy
  • thanksgiving
  • holiday
  • make-ahead

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Pecan Pie
Amount
Units
Oven

Ingredients

You need: rimmed baking sheet · mixing bowl and spoon · instant-read thermometer · foil (for the edge, if needed) · wire rack · oven mitts · cooking spray (optional)

Contains: egg · milk · tree nuts (pecans) · wheat

Method

  1. Heat the oven and the tray

    Put a rimmed baking sheet on the centre rack, then heat the oven to 180°C (160°C fan, 350°F). The sheet heats up with the oven.

    Otto tried this firstOtto leaves the baking sheet in the cupboard. It should be heating on the centre rack from the start, and the pie bakes on it.

  2. Stir the filling

    With a spoon, mix 312 g (1 cup) corn syrup, 3 eggs, 200 g (1 cup) sugar, 28 g (2 tbsp) melted butter and 1 tsp vanilla until blended. Stir in 170 g (1 1/2 cups) pecans.

  3. Fill the crust

    Pour the filling into the unbaked or frozen deep-dish crust. (If you're putting a crust into your own pan, a little cooking spray on the pan first makes cleanup easier.)

  4. Bake

    Using oven mitts, set the pie on the hot baking sheet on the centre rack. Bake 60 to 70 minutes. If the crust edge is getting too dark, cover it with foil.

    Ready when: The centre of the filling reads 93°C (200°F) on an instant-read thermometer, and when you tap the middle lightly it springs back.

  5. Cool, then refrigerate

    Cool the pie on a wire rack for 2 hours before serving. Once it has cooled, keep it in the fridge; a hot pie goes in only after cooling, or moisture forms on top.

Swaps

  • Instead of light corn syrup: dark corn syrup, same amount The recipe takes either.
  • Instead of pecans: coarsely chopped walnuts, same amount Makes a walnut pie.

Make ahead, store & reheat

Make ahead
Bake a day ahead and refrigerate. To freeze: cool completely, freeze uncovered about 2 hours until firm, wrap tightly in plastic wrap and foil, then bag; up to 3 months. Thaw overnight in the fridge.
Storage
Pecan pie is an egg-rich pie: refrigerate homemade pecan pie and don't leave it out for more than 2 hours. Covered in the fridge it keeps 3-4 days.
Reheat
Warm a cold slice in the microwave at 50% power for 5-10 seconds.

If something goes wrong

  • Runny centre Why: Underbaked.
    Bake longer with the edge covered until the centre reaches 93°C (200°F) and springs back.
  • Cracked top Why: Overbaked.
    Start checking at 60 minutes; a spoon of whipped cream hides cracks.

Good to know

  • High altitude: cut the sugar to 2/3 cup (130 g), raise the butter to 3 tbsp (42 g) and bake at 170°C (150°C fan, 325°F).
  • The filling sinks a little as it cools - that's expected.
  • Store pecans in the fridge or freezer so they stay fresh.

Safety

  • Don't taste the raw filling: it contains raw egg.
  • The baking sheet is oven-hot when you set the pie on it, and the sugary filling burns badly. Oven mitts on; an adult handles this step.
  • Contains tree nuts. Store-bought crusts vary: check the label for allergens and lard.